Has anyone tried the Eagle Mills All-Purpose Flour with Ultragrain yet? I picked up a bag a few weeks ago and have been using it to make cakes, but I haven't used it for breads or pizza crusts. Based on the package nutrition facts, the protein content is hovering around 13% which should make it a nice flour for a strong dough. It certainly flows more like a bread flour than a traditional whole wheat flour. I have updated the Uncle Salmon Food Tools to include this flour in the menus, based on a series of volume-mass measurements and the nutrition data available. If anyone has a more precise protein content value, please let me know. Currently I have it listed as 13.3%. I will probably be using this flour when I make pizzas on Wednesday.